Zuppa inglese (5)

Prepare two pastes that fill the soup; break the eggs yolks only pouring into a small saucepan; stir 100 g sugar and mount them until very foamy.

Add a tablespoon of flour, mixing well and then dilute the mixture with half a litre of milk.

Add the lemon zest, put the cream on the fire stirring constantly until you get well thickened.

Remove from heat and allow to cool.

Prepare the chocolate cream: mix the cocoa with 100 g of sugar and the remaining flour.

Dilute the mixture with some milk into a thick pappetta that make smoother by adding the remaining milk.

Add the butter and put the pudding to fire stirring constantly until you inspessirà.

When will calculated to boil 5 minutes more.

Remove from heat and let cool.

Pour the marsala into a Bowl wide and low diluting it with a glass of water.

Wet the savoiardi.

Soaked biscuits coated with a sweet Cup from then on the bottom with a layer of custard, another layer of ladyfingers, then a layer of chocolate cream.

Keep it up until the end.

Put in refrigerator until serving.

Just before removing it from the fridge snow mounted the two egg whites incorporate a spoonful of icing sugar.

Invert the bowl over a pot of fire-resistant glass and cover the soup with the meringue.

Turn on the flame of the grill, by introducing under the gentle, for two to three minutes so that the egg white makes a nice golden color.

Let cool the soup before serving.

If you can replace the simple Meringue with whipped cream.